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[Frumple]

I've not entirely sure how, but today I made chicken that smelled exactly like bacon. Cooked it like I've mentioned upthread a few times, sorta'-braised. Seasoned primarily with curry powder and paprika, secondarily with basil/rosemary/black pepper/brown sugar/lemon juice, dash or two of cayenne. Didn't taste like bacon at all (it was good, mind, but distinctly chicken, not bacon), but it smelled dead on like I had cooked up a plate of maple cooked bacon.

I swear there's something about cooking with curry seasoning that just kinda' makes my sense of smell go haywire. The seasoning on its own is fine and distinct, but when I start adding stuff to it my nose just doesn't seem to understand wtf is going on. Half the time it doesn't smell like food, other times it smells incredible, and then there's the times where it smells incredible but nothing like whatever it is I'm cooking, lot of the time it will cycle through those three states as I cook. Bacon chicken, iirc I made potatoes that smelled like cotton candy once, so on and so forth. S'friggin' weird.

[hector13]

Have you ever had Covid? That does weird things to your sense of smell apparently.

[Il Palazzo]

We've grown some hot peppers in our garden, because why not. Now, what to do with them? They're too hot to use more than half at a time in any regular dish, so we'll probably have to settle on some long term storage solutions. So far the only thing that comes to mind is to make a chilli paste and put it in jars.
Any other ideas?

[Frumple]

Dry out, crumble up? Turn into seasoning, something you can stick in a shaker.

Not sure of the specifics of doing that with peppers, but it should be possible? Probably make it easier to use just a little on any particular dish, too, or can fiddle with making your own seasoning mixes.

[Ulfarr]

We've grown some hot peppers in our garden, because why not. Now, what to do with them? They're too hot to use more than half at a time in any regular dish, so we'll probably have to settle on some long term storage solutions. So far the only thing that comes to mind is to make a chilli paste and put it in jars.
Any other ideas?

Quite a bit late to the party, but for future reference you can always just let them out in the air to dry. Take them from the plant, leaving a bit of their stalk, use it to tie them with some rope and hang them somewhere well ventilated (ie balcony, garden etc) to dry. After that they can be stored in jar for a long time.

In other news, I made a weird ass bean-sausage-cheese-cake-thing. I was basically making it up as I cooked so I don't have any proper amounts for the ingredients. The end result was nice, it formed a bit of a crust on the top while the inside remained somewhat creamy. It's probably better as a side dish than a main, but I wouldn't mind having it again along with some nice beer.

Spoiler: somewhat of a recipe (click to show/hide)

Boiled beans, cooked sausage, some feta cheese, a tablespoon of olive oil, one tomato, one (small) hot pepper, some flour, salt/black pepper/other herbs.

Blend the beans with the tomato and the oil, chop the cooked sausage and the cheese and then mixed them with the tomato/bean paste. At this point everything in the mix is already cooked so it's safe to just taste the mix and add any salt/peppers/herbs until you are satisfied* with the result. Add flour until the mix starts to stiffen a bit. Dust your baking pan with some flour, pour the dough in and throw it in the oven for about 20-30 minutes at 180 C.

* It's probably the hot pepper, but it got more spicy after baking. Leave it a bit underseasoned when it comes to pepper.